Fondant

4 C Sugar
1 1/2 C Whipping Cream
8 Tbs Butter
2 Tbs Karo Syrup

Place sugar, cream, butter, and Karo in a saucepan and heat on medium high. When butter dissolves and it starts to boil wash down sides. Cook to 230 degrees. Remove from heat and pour on buttered and splattered slab. Sprinkle with cold water. Wet finger and press finger on candy. If imprint stays candy is ready to beat. Beat until creamy, then knead until smooth. Keep in airtight container.